Whole Foods Market is launching three new vegan breakfast sandwiches featuring a chickpea-based EatGUD vegan egg patty at its 58 locations throughout Southern California, Hawai‘i, Arizona, and the Las Vegas metro area later this month. The English muffin sandwiches—which will be made fresh daily and available hot from the deli or hot food bar—come in flavors such as the Very Veggie (made with Kite Hill cream cheese, roasted mushrooms, sliced tomato, and baby spinach); Spicy Soyrizo (featuring El Burrito soyrizo, vegan chipotle aioli, and Good Planet vegan cheddar); and the Bacun V’Egg & Cheeze (stuffed with Lightlife tempeh bacon and Good Planet vegan cheddar). “My team has a goal to offer vegan options in every category in our department,” Megan Tucker, Whole Foods Market prepared foods associate coordinator, told VegNews. “Creating a vegan breakfast sandwich has been on my list for years, but I couldn’t figure out how our stores could do it. EatGUD owner David Medak and I started working together on new products last year. After he launched some garbanzo-based items for his grab-and-go line, I realized EatGUD could make a vegan egg for us.” Earlier this year, Whole Foods added vegan sushi—made with Ocean Hugger Foods’ vegan tomato-based tuna—to sushi cases at 40 Whole Foods Market locations in 10 states nationwide.